4.8 from 5 votes

Instant Pot Meatballs in Homemade Spaghetti Sauce

Homemade meatballs and spaghetti sauce made in the Instant Pot. 

Course Main Course
Cuisine American
Keyword Instant Pot, Meatballs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 meatballs
Calories 119 kcal
Author Kristin Marr



  • 1 28-ounce can tomato sauce preferably no added sugar or salt
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 1 TB extra virgin olive oil
  • 1/2 cup water


  • 2 lbs ground beef
  • 3/4 cup quick-cooking oats
  • 1/3 cup grated parmesan cheese
  • 1/4 cup whole milk
  • 1/2 medium white onion minced (about 1/2 cup once minced)
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano

Pasta of choice for serving

Special Equipment:


  1. Add all the sauce ingredients to the Instant Pot. Stir to combine the ingredients.

  2. Add all the meatball ingredients to a large mixing bowl. Combine the ingredients by hand.

  3. Roll the meatball mixture into 1-inch balls, making them tight (approx. 24-30). I use a cookie scooper to form the meatballs and then roll each one in my hand. 

  4. Add the meatballs to the sauce, starting in a circle around the outside and working in. Keep the meatballs in as close to a single layer as you can.

  5. Close the lid on the Instant Pot. Set the Instant Pot for 6 minutes on Manual, High Pressure. The valve on top should be set to Sealed.

  6. Boil water for your pasta. Add the noodles to the water once the Instant Pot timer beeps.

  7. Let the pressure release naturally from the Instant Pot for 10-15 minutes.

  8. Release any remaining pressure. Drain the pasta and serve.